A half a shoulder of mutton (blade half) was covered in baking paper and foil and slow cooked in a low oven at 100 degrees Celsius for 18 hours by Anthony Sargeant. The result is that the meat is still pink but beautifully tender and has that deeper flavour of good mutton compared with younger lamb. Here it is shown plated up with some vegetables Beautifully tender it hardly needs carving as after the long slow cook it falls off the bone. Mutton is still underappreciated and difficult to find in most supermarkets. This excellent mutton was bought from Ludlow Food Centre in Shropshire. The next post shows what the Mutton looked like when it came out of the oven and after having rested for 20 minutes.